I featured a recipe using PAN flour (white corn maize), at the end of last year, using it to make some Arepa’s for Mr. B. https://tasha.kitchen/2015/12/06/arepas-corn-cakes/
PAN is most often used for Mexican food, for tortillas, tamales, arepa’s and empanadas. It can also be used for gluten free pancakes, pizza, cakes and flatbread. It is pretty versatile and I plan to feature it a lot more.
I found this recipe on http://veggiedesserts.co.uk as I was looking for a gluten free cake for a friend of mine. The blog is beautifully written, with some really interesting and healthy dishes. I followed the recipe for the cake and then substituted the coconut cardamom icing, with my avocado chocolate pudding. I have to say it went down a treat and I’ll be making it for future events. One of its nicest features is its lightness and that it stays moist for days due to the lack of dairy and the use of orange juice and oil.
- 150ml (⅔ cup) vegetable oil
- 1 tsp. coconut oil
- 100g (½ cup) brown sugar
- 3 organic free-range eggs
- 100g (1/2 cup) Gluten-Free (Harina PAN) corn flour
- 200g (2 cups) ground almonds
- 1½ tsp. gluten free baking powder
- Juice of 2 oranges
- Zest of 1 orange
- 1 teaspoon almond extract
- Heat oven to 180C/ 350F
- Grease a 9 inch baking pan with coconut oil
- In a large bowl, beat the vegetable oil and sugar together for a few minutes
- Beat in the eggs, one at a time. Add the remaining cake ingredients and combine well.
- Pour the mixture into the prepared pan and spread out evenly.
- Cook for 40-45 minutes until the surface is lightly brown and the cake comes away slightly from the sides of the tin.
- Allow the cake to cool for 15 minutes in the pan before carefully turning onto a wire rack to cool completely. This can served on its own or topped with one of my dairy free chocolate recipes (try my coco loco, avocado chocolate pudding or home made Nutella recipes).